Herbed Steak with Portobello Mushroom Sauce
Prep: 25 minutes; Cook: 20 minutes; Grill: 9 minutes (medium rare) or 11 minutes (medium); Makes 4 servings
4 5-ounce boneless beef top sirloin steaks, cut ¾-inch thick
1 teaspoon herbes de Provence
½ teaspoon cracked black pepper
¼ teaspoon salt
2 teaspoons olive oil
6 ounces portobello mushroom caps or other assorted mushrooms, tough stems removed and thinly sliced (about 2½ cups)
1/3 cup finely chopped shallot or onion
2 cloves garlic, minced
¼ cup port of dry red wine or beef broth
½ cup beef broth
1½ teaspoons cornstarch
2 tablespoons balsamic vinegar
Trim fat from steaks. Sprinkle ½ teaspoon herbes de Provence, cracked pepper, and salt evenly on steaks; rub in with your fingers. For a charcoal grill, place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. Allow 9 to 11 minutes for medium-rare doneness (145°F) or 11 to 14 minutes for medium doneness (160°F). (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.)
Meanwhile, for sauce, in a large nonstick skillet heat oil over medium heat. Add mushrooms, shallot, and garlic; cook about 5 minutes or until mushrooms are tender, stirring frequently. Remove skillet from heat. Add port and remaining ½ teaspoon herbes de Provence to skillet. Return to heat; cook, uncovered, for 1 to 2 minutes or until most of the liquid has evaporated.
In a small bowl stir together beef broth and cornstarch. Add to skillet; cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in balsamic vinegar. Serve sauce over steaks.
Broiler Directions: Preheat broiler. Place seasoned steaks on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness. Allow 11 to 13 minutes for medium-rare doneness (145°F) or 14 to 16 minutes for medium doneness (160°F).
From Better Homes and Gardens